Although I have never eaten a Girl Scout cookie in my life, I hear they are a nostalgic favorite of many. There are remakes all over the internet and we tweaked a recipe from Eating Bird Food. The original is delicious but we wanted to spread those carbs out just a little bit more with these Super Simple Samoas ! We did not change how fast and simple the recipe is. The toasted coconut is the true star so do not attempt to make it by skipping this step.
- 1 cup pitted medjool dates
- 2 cups unsweetened shredded coconut
- 1/8 teaspoon of Himalayan sea salt
- 1 teaspoon warm water (only if needed)
- 1/3 cup dark chocolate (chips or a chopped bar …we love Pascha 85% or higher)
- 1/2 teaspoon coconut oil
- Place the unsweetened coconut into a large skillet. Cook over low-medium heat, stirring frequently, until the flakes are mostly golden brown. Coconut can burn easily and you must stand over the pan without distraction. Once golden remove from the pan immediately.
- Add dates and toasted coconut into the bowl of a food processor. Pulse until mixture is combined and starts to form a ball of dough. If your dough doesn’t form into a ball add the warm water pulse and remove. The water will help the balls to form in the next step.
- Remove from food processor, roll 1 Tablespoon size pieces of dough into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.
- Place all cookies on a sheet lined with parchment and transfer to the freezer to harden (at least 8-10 minutes) While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.
- Remove cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies. Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper. If you want to enjoy right away, let them sit out on the counter for a few minutes. For enjoying later, store in a sealed container in the fridge for up to one week (WARNING: They wont last that long).